Fricassee Prussian Sausages – Butchery Northern Greece

By the consultant chef Mr. Stratos Iosifellis


  • 500g of Prussian sausages
  • 500g spinach cleaned and washed
  • 300 g of stamnagathi, cleaned and washed
  • 200g of myron, cleaned and washed
  • 200g kavkalithra, cleaned and washed
  • 150γρ ξερό κρεμμύδι ψιλοκομμένο,
  • 300g fresh onions, finely chopped
  • 30g dill, chopped
  • 1 liter of meat stock,
  • 100g of white wine,
  • αλάτι, πιπέρι,
  • olive oil,
  • For the eggnog
  • 2 egg yolks
  • 2 lemons (juice and zest) and extra for serving
  • Salt Pepper
  • 30g tahini


  • Coarsely chop the spinach and the rest of the vegetables and blanch them in plenty of hot water for 2 minutes. Drain and rinse with cold water.
  • Put olive oil in a saucepan and fry the sausages until they get a crust.
  • Add the onions and saute until wilted.
  • Deglaze with the wine and add the herbs and dill.
  • Add the broth, (if necessary add a little water) salt and pepper and cook on low heat until the liquid is saved and the sauce thickens.
  • Just before it’s ready, make the eggnog. Place the egg yolks, salt, pepper, lemon zest, lemon juice in a bowl and mix well with the help of a hand whisk.
  • At this point, add the tahini. The tahini helps bind the egg-lemon better while at the same time giving a special flavor to our food.
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